These crunchy, almond flour crackers (keto crackers) are made with very simple 5 main (+ 4 optional) ingredients! If you are looking for some easy peasy paleo, vegan, gluten-free, and low-carb crackers recipes, then this easy recipe is for you!
Homemade almond flour crackers with 5 main ingredients: almond flour, ground flaxseed, oil, water, and salt. These low-carb, gluten-free crackers get done in 30 minutes when made from scratch.
These savory almond flour crackers have a wonderful nutty flavor laced with aromatic spices and seeds. These little ketogenic chips make an ideal snack when paired with your favorite dip. You can even add crushed pieces of this cracker to your for an added nutty crunch.
They are seasoned with 4 spices: cumin seeds, sesame seeds, cayenne pepper, and cumin powder. Adding spices and seeds is entirely optional here, but I like to add them for an added flavor and texture.
They are just great for snacking, you can eat them alone, or pair them with greek yogurt, tzatziki, hummus, or even with some chutney. You can also enjoy them with vegan cheese slices, some olives, or grapes. Just like any other , I love to have them with my evening tea or coffee — they taste just so good with Indian .
About Almond Flour Crackers
These Keto Almond Flour Crackers are made with just almond flour, flaxseed meal, water, oil, and salt. Together, they make a wholesome and delightful snack that is very easy and fun to make.
Do you find it hard to resist when it comes to munching on bite-sized snacks? I do, and for that reason, I always try to make my daily snacking healthier.
I make almond flour crackers most of the time with different seasonings. Sometimes with herbs, sometimes with spices and seeds, and other times with just salt and pepper. The almond flour crackers recipe I am sharing today uses one of my favorite seasonings that go so well with the nutty almond flavor.
Making these crackers is very simple. It takes only 10 minutes of your effective time which includes mixing the ingredients, rolling, and cutting the crackers. The only time taking part in this cracker recipe would be waiting while they are being baked in the oven.
They are easy to customize and are kid-friendly. And the best part about this recipe is that rolling and cutting is so much fun, so you can even make them with the kids, they would love to make their own snack!
Benefits of Eating Almonds
Almonds are a nutrient-rich and healthy alkaline food that is low in cholesterol and a great source of vitamin E, fiber, protein, magnesium, and manganese.
Made with ground almond flour and olive oil base, these crackers are suitable for many diets such as vegan, gluten-free, plant-based, ketogenic, and paleo diets. This is because these crackers are vegan, gluten-free, and grain-free. They work for low-carb diets and other dietary preferences.
Why would you love this recipe?
You’d love these Almond Flour Crackers because they:
✔ are delicious and perfect for healthy munching
✔ can also be air-fried
✔ can be made with your favorite seasoning
✔ are simple and easy to make
✔ are made with few ingredients
✔ suitable for an after-work snack
✔ are vegan, sugar-free, and gluten-free
✔ are suitable for ketogenic, plant-based, and paleo diets
✔ can be paired with many dips
These easy and delicious grain-free almond crackers require only a handful of simple ingredients!
Almond Flour – You will need fine almond flour for making this cracker recipe. You can make your own flour by blending raw or blanched almonds. Just make sure that you are using fine almond flour, and not almond meal (coarsely ground almonds).
Flaxseed Meal – This is a gluten-free recipe, and a flaxseed meal works here as a binder and also adds nutrients such as omegas, vitamins, fiber, and minerals. For this recipe, you can use store-bought or homemade flaxseed meal — both work here. I have made my own. Making a flaxseed meal at home is very simple. Just add flaxseed to a grinder and grind it into a powder and your ground flaxseed or flaxseed meal is ready.
Olive Oil – I like to add some olive oil to this cracker recipe. But adding oil is completely optional here. This can be made without the oil. Just replace the oil with the same amount of water.
Salt – I like the taste of pink salt in this cracker recipe. Sea salt or regular table salt can also be used here.
Seasoning (optional) – Here I have used spices and seeds such as cumin seeds, sesame seeds, cumin powder, and cayenne pepper for flavoring. You can also use herbs such as oregano, or any of your favorite spice blends.
How To Make Almond Flour Crackers
Making almond flour crackers is simple and easy. To make you need to follow 4 basic steps:
Step 1 - In a medium-sized mixing bowl, combine the almond flour, flaxseed meal, salt, cumin powder, cayenne pepper, cumin seeds, sesame seeds, olive oil, and water. Mix well and make a smooth dough.
Step 2 - Place the dough ball between two pieces of parchment paper and roll into a thin sheet (1/8 inch thick) using a rolling pin. Using a pizza cutter or a knife, cut into squares, rectangles, or diagonal shapes. Remove edges, and remove the excess dough. Collect this dough and roll and cut to make more crackers.
Step 3 - Place all the crackers on a baking sheet, poke each cracker with a wooden chop-stick. You can also use a toothpick or small fork to make an air vent. This step helps them cook evenly and prevents bubbling.
Step 4 - Bake at 350 degrees°F/176°C for about 18 minutes or until golden and crisp. Let them cool and enjoy!
I have used a blend of 2 spice powders (cayenne pepper, cumin powder) and 2 types of seeds (cumin seeds, sesame seeds) for this recipe. You can also use sour cream onion dip mix. That’s my other favorite way to season these crackers.
You can also use other spices, seeds, and herbs of your choice. Other flavorings that taste good in this cracker are:
Herbs: Oregano, Italian herbs, oregano, parsley thyme, or rosemary, Kasuri methi, or sun-dried tomatoes.
Spices: Chili flakes, garlic powder, onion powder, curry powder, or pepper.
Seeds: Black sesame seeds, caraway seeds, sunflower seeds, poppy seeds, carom seeds, etc.
Sauce: You can also add hot sauce, chili sauce, or schezwan sauce.
On this page, you’ll find step-by-step photo instructions, and a video recipe to make the best tasting Almond Flour Crackers.
How to store Almond Flour Crackers
These keto friend crackers can be made in advance. Almond flour crackers stay fresh for up to 2 weeks when stored in an airtight container. For me they never last more than 4-5 days — I just can’t resist them.
To store, let the almond flour crackers cool completely before storing them in an air-tight container. This way they will stay crispy and fresh. Keep the container at room temperature.
This is such a versatile recipe that can be served in many ways. These almond flour crackers can be eaten alone. You can also have them with a slice of vegan cheese. Or simply serve them up with your favorite drinks.
Tips, tricks, and variations to make the best Almond Flour Crackers
Roll thin - You need to roll the dough really thin if you want a crispy and crunchy texture. Thick crackers would take more time in baking and would taste more like shortbread.
Roll evenly - Evenly rolled dough sheet creates evenly thick crackers, and that helps them bake evenly and gives crispness to all the crackers. I rolled them in 1/8″.
Reroll the scraps - After you rolled out the dough, you will discard the edges to cut squares. Collect the scrapped dough and shape it into a ball again to roll out more crackers. You will need to do this at least 3-to 4 times.
Easy removal- This is a gluten-free dough, when you roll it placed between two parchment sheets, it makes rolling and removal easier.
I separate the crackers after cutting and then I transfer individual crackers to a parchment-lined baking sheet. If you want, you can simply just pick up the parchment (where you cut the crackers) and slide it onto a baking sheet before separating the crackers
Baking time - If you roll these crackers about 1/8-inch thick, then it would take about 18 minutes. If you roll them thicker then you will have to increase the baking time. The baking time may vary due to different oven temperatures.
What to do if almond flour crackers turn soft?
If for some reason they have lost crispness, then you can reheat them and they will be fresh and crisp again. To reheat, place them in the oven and heat up for about 5 minutes at 350°F/176°C, and they will come crisp again.
Can You Freeze Almond Flour Crackers?
Yes, this almond flour crackers recipe is completely freezable. To freeze, line the unbaked crackers on a freezer-safe baking-paper-lined tray. Place the tray in a freezer and freeze for 3-4 hours or until frozen. Then transfer them to a freezer-safe container or a ziplock bag and freeze for up to 3 months.
What do Almond Flour Crackers taste like?
This is a low-carb cracker recipe that doesn’t compromise taste. These crackers are a bit denser and have an amazing crunch and crispness. They taste slightly richer than other grain-based crackers you eat.
How many crackers does this recipe make?
The number of crackers would depend upon the thickness of the rolled sheet and the size of the crackers. I have cut out about 60 (⅛ inch thick, 2-inch diameter) crackers from 1 3 ⁄ 4 cup of almond flour.
Almond Flour Crackers (Step-by-step photo instructions)
Making Almond Flour Crackers
- Preheat the oven to 350°F/176°C. Line a baking tray with parchment paper. Keep it aside.
- Add almond flour, ground flaxseed, pink salt, cumin powder, cumin seeds, cayenne pepper, and sesame seeds to a large-sized bowl. Now, using a wired whisk, stir together until everything is mixed.
- Add oil, ice-cold water, and mix with a spatula. Then mix using your hands until the mixture turns into a dough. The dough would seem crumbly at first, just keep combining, and it will come together. Set it aside for 3-4 minutes.
- Now, place the dough ball onto a sheet of parchment, or on plastic wrap. Pat it out with your hands and flatten it slightly. Cover the dough ball with a sheet of parchment, and then using a rolling pin, roll the dough out to about 1/8 inch thickness. We want a thin sheet of dough because the thinner sheet makes the crispier crackers.
- Remove the top parchment paper. Now trim off the edges using a pizza cutter or a knife. Cut the dough into 1-2 inch squares or cut into rectangles. A perfect cracker should look like this.
- Carefully transfer the unbaked crackers to a parchment paper-lined baking tray and keep them aside. Gather the remaining dough pieces, combine them into a new ball of dough, then roll into a thin sheet and cut into squares.
- Place them also on the baking tray. Use a wooden skewer to poke a hole into the center of each cracker. This recipe yields about 70 – 2 inch – crackers, but the amount will depend on how thick you roll them. Bake the crackers for 16 to 18 minutes, or until they're light golden brown and crispy. At this point, all the crackers will be crunchy and crispy. Tip - Watch them closely after 15 minutes, as they go from crisp to burn quickly. You might need to remove the crackers on the edges first because they tend to get brown fast. If the crackers placed in the center feels soft then bake them for a few more minutes.
- Once the crackers are baked, remove them from the oven. Let them cool completely, either on the baking tray or on a cooling rack. You can enjoy them immediately after cooling. Or store cooled crackers in an airtight container at room temperature. They stay fresh for up to 2 weeks.